Monday, February 13, 2017

Roasted Brussels Sprouts with Fish Sauce

This recipe is a standard at our house.  My daughter loves it and therefore, given that the main ingredient is the potentially challenging Brussels Sprout, it is a staple.
You can deep fry the Brussels Sprouts, like David Chang or Brian Voltaggio, but it's still pretty damn good to just roast them at high heat for 25 minutes - and relatively more healthy.


  • 1# Brussels Sprouts, halved (or quartered)
  • 2-4 Tb canola, vegetable or peanut oil
  • 1/4 c. fish sauce
  • 2 Tb water
  • 2 Tb rice wine vinegar
  • Juice of 1 lime
  • 1 Tb granulated sugar
  • 1 Tb chili paste (e.g.; Sambal Oelek)


  1. Preheat oven to 425F
  2. Mix the cut Brussels Sprouts with the oil.  Lay them out on a baking sheet and then put the sheet in the oven for 25 minutes.
  3. In a small jar, mix the remaining ingredients.
  4. When the Brussels Sprouts are out of the oven, put them in a shallow bowl and place about 1/2 of the ingredients in the jar with the sprouts.  Taste one to see if it works for you.  If it needs more, add more sauce from the jar.
So easy.

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